Glossary, Tables and Times

Just to help make life a little easier we thought we would provide our own…

Glossary for foodie terms

Coriander = Cilantro

Aubergine = Eggplant

Courgette = Zucchini

Spring Onions = Scallions

Beef mince = Ground beef

Conversion Tables

Weights		Dimensions
Imperial	Metric	Imperial	Metric
½ oz ¾ oz 1 oz 1½ oz 2 oz 2½ oz 3 oz 4 oz 4½ oz 5 oz 6 oz 7 oz 8 oz 9 oz 10 oz 12 oz 1 lb 1 lb 8 oz 2 lb 3 lb	10 g 20 g 25 g 40 g 50 g 60 g 75 g 110 g 125 g 150 g 175 g 200 g 225 g 250 g 275 g 350 g 450 g 700 g 900 g 1.35 kg	¹⁄₈ inch ¼ inch ½ inch ¾ inch 1 inch 1¼ inch 1½ inch 1¾ inch 2 inch 2½ inch 3 inch 3½ inch 4 inch 5 inch 5¼ inch 6 inch 6½ inch 7 inch 7½ inch 8 inch 9 inch 9½ inch 10 inch 11 inch 12 inch	3 mm 5 mm 1 cm 2 cm 2.5 cm 3 cm 4 cm 4.5 cm 5 cm 6 cm 7.5 cm 9 cm 10 cm 13 cm 13.5 cm 15 cm 16 cm 18 cm 19 cm 20 cm 23 cm 24 cm 25.5 cm 28 cm 30 cm

 

 

Volume		Oven Temperatures
Imperial	Metric	Gas Mark	°F	°C
2 fl oz 3 fl oz 5 fl oz (¼ pint) 10 fl oz (½ pint) 1 pint 1 ¼ pint 1 ¾ pint 2 pint 2½ pint 4 pint	55 ml 75 ml 150 ml 275 ml 570 ml 725 ml 1 litre 1.2 litre 1.5 litre 2.25 litres	1 2 3 4 5 6 7 8 9	275°F 300°F 325°F 350°F 375°F 400°F 425°F 450°F 475°F	140°C 150°C 170°C 180°C 190°C 200°C 220°C 230°C 240°C

 

If you are using a fan oven you should reduce the oven temperature by 20 degrees.

American Cup Conversions			Liquid Conversions
American	Imperial	Metric	Imperial	Metric	American
1 cup flour 1 cup caster/ granulated sugar 1 cup brown sugar 1 cup butter/margarine/lard 1 cup sultanas/raisins 1 cup currants 1 cup ground almonds 1 cup golden syrup 1 cup uncooked rice 1 cup grated cheese 1 stick butter	5oz 8oz 6oz 8oz 7oz 5oz 4oz 12oz 7oz 4oz 4oz	150g 225g 175g 225g 200g 150g 110g 350g 200g 110g 110g	½ fl oz 1 fl oz 2 fl oz 4 fl oz 8 fl oz 16 fl oz	15 ml 30 ml 60 ml 120 ml 240 ml 480 ml	1 tbsp 1/8 cup ¼ cup ½ cup 1 cup 1 pint

 

FYI: Pint measurements can differ – In UK, Australia and sometimes Canada you’ll see an imperial pint listed as 20 fluid ounces. American and some Canadian recipes use the the American pint measurement, which is 16 fluid ounces.

Our rough guide to roasting times for meats

Obviously some of this will vary depending on tastes etc, I would usually advise to baste during roasting, then leave to crisp up in the last 30-40 minutes.  Most meat benefits from some resting time too after cooking. 

Chicken – Cook at about 190c for 20 minute per lb (450 grams) and 10-20 minutes over, you can increase to 220c for the last 15 minutes to crisp it up.  Check it is ready by piercing the meat with a skewer near the base of the leg – the juices will run clear if it is cooked. 

Beef –  Cook on a high heat for first 20 mins (230c) then approx 15 mins per lb for rare at 190c.  Add an extra 15 mins (total) for medium, or an extra 30 mins for well done. 

Lamb – Cook at about 190c for 30 mins per lb.  Cook for approx 30 mins less if you like it pink.  You can check ‘readiness’ by skewering, then press to check the colour of the juice.  The redder it is the rarer the meat. 

Pork – Cook on a high heat for first 20 mins (230c) then approx 35 mins per lb.

Turkey – Cook at about 190c.  If it is less than 4kg in weight then cook for 20 minutes per kg then add another 70 minutes cooking time at the end.  If it is more than 4kg in weight then cook for 20 minutes per kg and add 90 minutes cooking time at the end.  Remove the foil for the last 40 minutes.  You can also check it is ready by piercing the meat with a skewer near the base of the leg – the juices will run clear when presses if ready. 

Duck – Cook at about 190c for 25 mins per lb, plus 25 mins over.